Easy elegance: create a one-pan chicken pot pie recipe in half the time

Indulge in the comforting warmth of a classic chicken pot pie, effortlessly prepared in one pan. This delectable recipe combines the savory flavors of tender chicken, hearty vegetables, and a velvety gravy, all nestled in a flaky crust. Prepare to tantalize your taste buds and impress your loved ones with this culinary masterpiece.

Ingredients

For the Crust:

• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 1/2 cup ice water

For the Filling:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1/2 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and black pepper to taste

Instructions

1. Prepare the Crust

1. In a large bowl, whisk together the flour and salt.
2. Add the butter cubes and use your fingertips to work them into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Cook the Chicken

1. In a large ovenproof skillet over medium heat, heat the olive oil.
2. Add the chicken pieces and cook until browned on all sides.
3. Remove the chicken from the skillet and set aside.

3. Sauté the Vegetables

1. In the same skillet, add the onion, carrots, and celery.
2. Cook, stirring occasionally, until the vegetables are softened about 5 minutes.
3. Add the peas and corn and cook for an additional 2 minutes.

4. Make the Gravy

1. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
2. Gradually whisk in the chicken broth and milk until smooth.
3. Bring to a simmer and cook, stirring occasionally, until the gravy has thickened about 5 minutes.

5. Combine the Ingredients

1. Add the chicken back to the skillet and stir to combine.
2. Season with the thyme, rosemary, salt, and black pepper to taste.

6. Roll Out the Crust

1. On a lightly floured surface, roll out the dough to a 12-inch circle.
2. Transfer the dough to the skillet and trim the edges.
3. Crimp the edges to seal.

7. Bake

1. Preheat the oven to 375°F (190°C).
2. Bake the pot pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
3. Let cool for 10 minutes before serving.

Tips for Success

• For a creamier gravy, use heavy cream instead of milk.
• Add your favorite vegetables to the filling, such as potatoes, green beans, or mushrooms.
• If you don’t have an ovenproof skillet, transfer the filling to a baking dish before topping with the crust.
• Serve the pot pie with a side of crusty bread or a fresh salad.

Variations

• Vegetarian Pot Pie: Omit the chicken and replace it with extra vegetables.
• Seafood Pot Pie: Use a combination of cooked shrimp, scallops, and fish instead of chicken.
• Spicy Pot Pie: Add a pinch of cayenne pepper or chili flakes to the filling for a kick of heat.

Health Benefits

• Chicken is a lean protein that is rich in vitamins and minerals.
• Vegetables provide essential fiber, vitamins, and antioxidants.
• The crust is a good source of carbohydrates and provides energy.

Wrap-Up: Embracing Culinary Comfort

This one-pan chicken pot pie recipe is a culinary masterpiece that will warm your heart and soul. Its combination of tender chicken, hearty vegetables, and velvety gravy, all enveloped in a flaky crust, creates a symphony of flavors that will delight your senses. Whether you’re seeking a comforting meal on a cold night or a special dish to share with loved ones, this recipe is sure to become a cherished favorite.

What You Need to Learn

Q: Can I use a pre-made crust?

A: Yes, you can use a pre-made pie crust to save time. However, it may not be as flaky as a homemade crust.

Q: How do I store leftover pot pie?

A: Leftover pot pie can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Q: Can I freeze chicken pot pie?

A: Yes, you can freeze chicken pot pie before or after baking. To freeze before baking, assemble the pot pie but do not top it with the crust. Wrap it tightly in plastic wrap and freeze for up to 2 months. To freeze after baking, let the pot pie cool completely, then wrap it tightly in plastic wrap and freeze for up to 2 months.